Chimichurri Steak
Capture the bold flavors of sherry vinegar and fresh herbs with this delicious T-bone steak recipe. Marinated in a zesty blend of olive oil, sherry vinegar, and aromatic herbs, these steaks are grilled to tender perfection, creating a mouthwatering dish perfect for any time of year. Indulge in a flavorful grilling experience with this easy and impressive recipe that will have your taste buds cheering for more.
— Constant Cookbook
Ingredients
- 1/3 cup olive oil
- 1/3 cup sherry vinegar
- 3 Tbs. fresh oregano leaves
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 7 garlic cloves, coarsely chopped
- 1/2 to 3/4 tsp. red pepper flakes
- 4 T-bone steaks, each about 1 inch thick
- Salt, to taste
Instructions
- <b>Marinate the steaks</b>
- In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
- <b>Cook the steaks </b>
- Meanwhile, prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler.
- Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
Comments
No comments found.